山东省餐饮工作者“三减”知识、态度与行为干预效果评价

Effect evaluation of"three reductions"knowledge,attitude and behavior among catering workers in Shandong Province

目的评价“减盐、减油、减糖”(以下简称“三减”)综合干预措施对山东省餐饮工作者“三减”相关知识、态度及行为的改善效果,为探索有效的“三减”干预模式提供科学依据。方法于2020年8—11月,采用多阶段随机抽样和方便抽样相结合的方法选取山东省16个地级市的48家餐饮单位中符合纳入标准的餐饮工作者作为研究对象,对其开展为期4个月的“三减”综合干预,于干预前后分别对研究对象的“三减”知信行水平进行问卷调查。采用SPSS 26.0软件进行χ^(2)检验。结果两次调查均参与且符合纳入标准的418名餐饮工作者纳入最终分析。干预后,餐饮工作者对食盐推荐摄入量(90.19%)、食用油推荐摄入量(71.53%)、反式脂肪酸(73.21%)、反式脂肪酸推荐摄入量(46.65%)以及无糖食品的标准的知晓率(57.89%)均高于干预前(分别为79.90%、57.89%、52.87%、19.62%、37.32%),差异均有统计学意义(P<0.01)。干预后,餐饮工作人员“三减”行为改善明显,使用过定量盐勺率(65.79%)、正确使用定量盐勺率(52.15%)、加工食品的盐(钠)含量关注率(68.42%)、主动采取减盐措施率(93.54%)、主动采取减油措施率(92.58%)、控油壶使用率(71.05%)、营养标签参考率(61.00%)及今后会减少含糖食品或饮料的摄入率(93.54%)均高于干预前(分别为54.31%、41.15%、54.78%、85.17%、81.34%、52.87%、50.96%、89.00%),差异均有统计学意义(P<0.05,P<0.01)。结论“三减”综合干预措施能明显提高餐饮单位工作者的“三减”知识、态度和行为水平,下一步要采取多样化的持续的“三减”干预措施,促使餐饮工作人员“三减”行为转变。

Objective To evaluate the effect of the"salt,oil and sugar reduction(three reductions)"comprehensive intervention on the improvement of knowledge,attitude and practice(KAP)in catering workers,and provide the scientific basis for exploring the effective"three reductions"intervention model.Methods From August to November 2020,the combination method of multi-stage random sampling and convenient sampling was used to select the catering workers who met the inclusion criteria from 48 catering units in 16 cities of Shandong Province as the subjects.Before and after the intervention,the investigation was performed with questionnaire for"three reductions"KAP level in the subjects.Theχ^(2) test was used to analyze the data,the used software was SPSS 26.0.Results In both investigation,418 catering workers meeting the inclusion criteria were included in the final analysis.After intervention,the awareness rates of the recommended intake of salt(90.19%),recommended intake of edible oil(71.53%),trans fatty acid(73.21%),trans fatty acid(46.65%)and sugar-free food(57.89%)in catering workers were significantly higher than those(79.90%,57.89%,52.87%,19.62%and 37.32%,respectively)before intervention(P<0.01).After intervention,"three reductions"behavior of catering workers was improved significantly.The rates of using quantitative salt spoon(65.79%),correctly using quantitative salt spoon(52.15%),paying attention to the salt(sodium)content of processed food(68.42%),taking active salt reduction measures(93.54%),taking active oil reduction measures(92.58%),using oil control pot(71.05%),referencing the nutrition label(61.00%)and reducing the intake of sugar-containing food or beverage(93.54%)after intervention were significantly higher than those(54.31%,41.15%,54.78%,85.17%,81.34%,52.87%,50.96%and 89.00%,respectively)before intervention(P<0.05,P<0.01).Conclusion The comprehensive intervention measures of"three reductions"can significantly improve the level of"three reductions"knowledge,attitude and behavior of workers in catering units.The next step is to take the diversified and continuous"three reductions"intervention measures for promoting the change of"three reductions"behavior in catering workers.